Ice cream: a food for all

When we eat an ice cream various sensations and properties that make it a unique product, which should not be limited to sporadic intake combined. Ice cream is a food of high biological value and an important source of calcium, protein and other nutrients such as vitamin B and D for all of us.

Taste perception, cold on the tongue and in the mouth, different flavors, textures and creaminess endow it with a sense of freshness hardly comparable to any other food. Consumption of ice cream there is a tempo to eat, too slow or too fast, because this determines a certain delicacy to enjoy the same time.

The ice cream is ideal for snack food. We must be aware that the ice cream is a product of great acceptance among children. The reason for its popularity among the younger members of the house is the presence of milk in its composition. That is why we must be able to tap that source of calcium for the smallest of the house.

The ice a calcium source

Ice cream made from milk can eventually contribute to calcium intake in the diet necessary. The calcium in the ice milk, from the nutritional point of view, is comparable to that of milk. The calcium content of some 100 ml of ice milk is comparable to 100 ml of milk. Dairy ice cream base, along with incorporating cheese sandwiches are products that contain a higher percentage of this element calcium. Its high calcium content far exceeds that of the pastries (industrial or not), in addition to being a calcium that the body itself can get more for their development.

Ice cream and children

The presence of milk in ice creams is the main argument for integrating the ice cream in the diet of children (newspaper without excessive consumption). However, they can also set nutritional differences between ice cream for the content and type of fat built. The ice milk can contribute positively to the nutritional needs of children, as long as they are integrated in their food consumption in portions suited to their needs.

In short, the positive values ​​of the ice milk for children are, as for adults, the protein content of high biological value and bioavailable calcium.

What is making ice cream in a nutritious food?

The element calcium is important and protagonist. It’s why ice cream containing milk are a good alternative to contribute to dietary intake of calcium, especially in childhood, adolescence, pregnancy and lactation; and in the elderly.

On the other hand, we would find proteins, which have a stabilizing function, defense and simultaneously regulating metabolic functions of our body.

Finally found carbohydrates and fats. Carbohydrates are mainly sugars. They are beneficial to intestinal flora and promote the absorption of calcium. And fat is primarily derived from milk or vegetable fats.

on the other hand ice cream it has a high energy value and must be savvy to make ice cream is a nice way to consume nutrients of high biological value and therefore also energy. The contribution by each ice between 150 and 300 kcal / 100 grams.

The ice cream is tasty, refreshing and easily digested. Ice cream can be a pleasant and fabulous food integration for children and even adults who have trouble chewing.

How do we integrate in infant feeding?

Traditionally it has been consumed ice cream for dessert every meal. Dessert, probably the best food from a purely dietary perspective.

Not so with the “pecking” between meals that also occurs with food and ice cream that is a practice that, in general, is very unwise nutritionally because it involves the fact of change in negative nutritional balance and various types of food at once.

Today, ice cream can be purchased or made at home, only milk, eggs, sugar, time, a freezer and a little dedication and patience to enjoy an ice cream magnificent made by ourselves is needed, although you can always come to enjoy a good ice cream parlors in Horchateria Sirvent de Barcelona.